Grilled steak fajitas are one of those dinners that feels fun the second it hit the table. The steak is juicy and smoky, the peppers and onions are tender and flavorful, and everyone gets to build their fajitas just the way they like them.
Why These Fajitas are a Must-Make Summer Meal
- Build Your Own: Set out the warm tortillas, toppings, steak, peppers, and onions, then let everyone make theirs just right.
- Big Flavor: The marinade makes the steak juicy and super flavorful, and the peppers and onions make every bite fresh and hearty.
- Summer Dinner Win: Fire up the grill, keep it casual, and serve everything family style with guacamole and cilantro lime rice!
Grilled Steak Fajitas Ingredients
- Steak options: Flank steak, skirt steak, or flat iron steak all work great for fajitas.
- Marinade: Let the steak marinate for at least 2 hours, so it has time to tenderize and soak up all that flavor.
How to Make Grilled Steak Fajitas
I love grilling in the summertime, it keeps my house nice and cool, and doesn’t dirty up the kitchen. A lot of people are intimidated by it, but if you use a meat thermometer, there’s no way you can mess it up. These are the best steak fajitas!
- Marinate the Steak: In a resealable container or zip-top bag, add the flank steak, olive oil, fresh lime juice, garlic, chili powder, cumin, paprika, onion powder, salt, and pepper. Mix well, then let marinate in the fridge for 4-8 hours.
- Prep the Grill and Veggies: Preheat the grill to medium-high heat, then place a grill pan or sheet pan on one side of the grill. Add sliced bell peppers and sliced white onion to a medium bowl. Toss with olive oil, salt, and pepper.
- Grill the Steak and Peppers: Add the veggie mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the grill. Use tongs to toss the peppers and close the grill.
- Flip and Finish Cooking: Let the steak cook for about 4 minutes, then flip it over. Give the peppers another toss. Remove the peppers from the grill if they are charred. Cook the steak for an additional 3-4 minutes, or until it reaches the desired doneness.*
- Rest, Slice, and Serve: Remove the steak and peppers from the grill and let the meat rest for 5-10 minutes. Slice the meat against the grain into thin strips. Serve grilled steak fajitas with small flour tortillas and desired toppings.
Alyssa’s Pro Cooking Tips
- *Cook the Steak Just Right: Cook it to medium-rare (about 140°F), then let it rest before slicing.
- Slice Against the Grain: This keeps the steak tender and easy to bite into.
- Warm the Tortillas: Toss the tortillas on the grill for a few seconds to give them a little color and extra flavor.
- No Grill?: Use a grill pan on the stovetop if you don’t want to fire up the grill.
Must Have Tools For This Recipe
- Grill Pan: Keeps peppers and onions from falling through the grates.
- Meat Thermometer: Helps you grill the steak to the perfect temperature.
- Grilling Tongs: Makes flipping steak and tossing veggies easy.
Grilled Steak Faijtas
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Tender marinated steak, colorful veggies, and warm tortillas make these grilled steak fajitas an easy dinner everyone can build their own way.
Servings 8 fajitas
Calories 263kcal
Cost $25
Equipment
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Grill
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Grill pan
Ingredients
- 1 ½ -2 lbs flank steak or skirt steak
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 3 minced garlic cloves
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
Vegetables
- 2 sliced bell peppers
- 1 medium sliced white onion
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 small flour tortillas
Instructions
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To a resealable container or a zip-top bag, add 1 ½ -2 lbs flank steak or skirt steak, ¼ cup olive oil, 3 tablespoons fresh lime juice, 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 2 teaspoons salt, and 1 teaspoon pepper. Mix well and let marinate in the fridge for 4-8 hours.
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Preheat the grill to medium-high heat. Place a grill pan or sheet pan on one side of the grill.
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Add 2 sliced bell peppers and 1 medium sliced white onion to a medium bowl. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
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Add the pepper mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the uncovered side of the grill. Use tongs to toss the peppers and close the grill.
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Let the steak cook for about 4 minutes, then flip it over. Give the peppers another toss. Remove the peppers from the grill if they are charred.
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Cook the steak for an additional 3-4 minutes, or until it reaches the desired doneness. I cook mine to medium rare (140 degrees). Remove the steak and peppers from the grill and let the meat rest for 5-10 minutes.
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Slice the meat against the grain into thin slices. Serve with 8 small flour tortillas and desired toppings.
Notes
Storing Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Reheat in the microwave or in the oven until heated through.
- Make Ahead: Start marinating your meat up to 24 hours in advance. Chop your veggies the day before so everything is ready to throw on the grill.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 989mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg
